Lavender Cupcakes with Swiss Meringue Buttercream

Happy 2nd Birthday to Bake Along!! ^.^

This is the first time I attempted swiss meringue buttercream! It tasted smooth and silky and not overly sweet! Lovely match with this cupcake lightly infused with lavender buds :)

Ingredient (5 cupcakes)

• 60gm unsalted butter
• 40gm lavender sugar*
• 1 egg
• 1/2 grated lemon zest
• 50gm cake flour, sifted
• 1 tsp baking powder
• pinch of salt

Method

1. Combine all the ingredients in a mixing bowl. Beat until smooth and pale for about 2-3mins.
2. Spoon batter into paper cases. Baked in preheated oven at 180 deg cel for 20-25mins.

*Lavender Sugar: Blend 1/2 cup coarse sugar and 1 tbsp dried lavender buds till fine. Store in air-tight container and chill until used.

Making of Swiss Meringue Buttercream

Recipe adapted from Nasi Lemak Lover

Ingredient (enough to frost 6 regular cupcakes)

• 50gm egg whites
• 70gm sugar
• 115gm unsalted butter, soft but still cold, cut into small cubes

Method

1. Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water.
2. Add in sugar in 3 batches, whisk mixture till sugar is fully dissolved (rub some with fingers, if it feels grainy, it hasn't dissolved yet), takes about 2-3mins.
3. Remove from heat and whisk for 5 mins till stiff peak formed, thick and glossy.
4. At this point, the mixing bowl should be cook to the touch but still slightly warm at the bottom.
5. Place the bowl of meringue on top of a large bowl filled with a few ice cubes and water.
6. With a electric whisk, beat and add in butter cube one by one, ensuring that each addition is well incorporated before adding the next one.
7. Beat till mixture become curdles, stop the mixer. Using a spatula, continue to fold and stir till mixture becomes creamy and satiny. Add in food colour at this point if desired.